Food oxidants and antioxidants [ chemical, biological and functional properties
"This volume discusses the effects of naturally occurring and process-generated pro-oxidants and antioxidants on various aspects of food quality. It emphasizes the chemical nature and functional properties of these compounds and their interactions with other food components in storage and proce...
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| Format: | Book |
| Language: | English |
| Published: |
Boca Raton, Florida :
CRC Press ,
c2014
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| Series: | Chemical and functional properties of food components series
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| Subjects: | |
| Online Access: | Crcnetbase |
| Summary: | "This volume discusses the effects of naturally occurring and process-generated pro-oxidants and antioxidants on various aspects of food quality. It emphasizes the chemical nature and functional properties of these compounds and their interactions with other food components in storage and processing, specifically focusing on the sensory quality, nutritional value, health promoting activity, and safety aspects of foods. It demonstrates the analysis of pro-oxidants and antioxidants in foods, their mechanism and activity, their chemistry and biochemistry, and the practical considerations of healthy food production and marketing"-- Provided by publisher |
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| Physical Description: | 1 online resource (xvii, 550 p.) : ill |
| Bibliography: | Includes bibliographical references and index |
| ISBN: | 143988241X 1439882428 (e-book) 9781439882412 9781439882429 (e-book) |